Raw Baklava

September 20, 2011

What you read and the very picture you might have just drooled over is, in fact, raw baklava. Made with natural sugars, nuts, and spices. You read it right. I hope you make it, taste it, marvel at it’s delicious wonder and then tell me all about it.

I’ve been sitting on this recipe an entire week. I can hardly believe it myself. I’ve been changing over to the current site which has delayed the introduction of a few tasty dishes. Now, looking at these pictures I want to make them again!

Last weekend, my husband and I had a date night and dined at The Persian House in Portland. It was delicious! I had the vegetable paella, he the lamb paella, and split the Nazkhatun appetizer (eggplant, mint, and pomegranate) and the baklava for dessert. Their baklava was perfect, but I wanted to try it a little bit healthier and see if it could be done as a raw dessert.

Raw Baklava

These will make approximately 24 - 2" dough rounds per dehydrator tray. I used 3 dough rounds per dessert and the filling will make approximately 1 cup.

Ingredients

The Dough Layers

1 1/2 cups raw walnuts

1/2 cup golden flax meal

1/4 cup + 2 tablespoons raw agave syrup

1 teaspoon cardamon

2 teaspoons cinnamon

2 teaspoons orange juice (1 tsp orange zest could also be used)

1/8 teaspoon sea salt

1/2 cup water

Sweet Filling

10 plump medjool dates, pitted and soaked in water for 1 hour

1/4 of date juice (reserve from soak water)

1 tablespoon lemon juice (about 1/2 a lemon)

2 teaspoons honey

3/4 teaspoon cardamon

1/2 teaspoon cinnamon

1/8 teaspoon vanilla extract

1 teaspoon extra virgin coconut oil

dash of sea salt

Putting it together

48 - 2" dough layer rounds

1 cup Raw Baklava sweet filling

1/4 cup pecans, finely chopped

4 teaspoons honey (will be used in 1/4 teaspoon increments)

Instructions

The Dough Layers

Add ingredients to a high speed blender or food processor and blend until very smooth.

Divide mixture over 2 teflex sheets and spread into very thin layers. Less than 1/8", an offset spatula works great for this.

Dehydrate at 145 degrees for 40 minutes to an hour, then drop the temperature down to 105 degrees and continue to dehydrate another 6-8 hours.

Halfway through the dehydration flip crust onto the dehydrator screens and remove the teflex sheets. Score the crust with into desired shapes. I used a round 2" cookie cutter. Save the scraps for snacking, of course.

When done the texture will be pliable but firm.

Sweet Filling

Add the ingredients to a blender and blend until a thick paste is formed.

Putting it together

This recipe will make 16 desserts and is layered in a way similar to lasagna.

Related

Michelle Felt

Grown in the Midwest and transplanted to the Pacific Northwest, there's no going back. I love hiking, wondering how healthy my nails are, and eating. My eating-style is a flexible balance of healthy and fun vegan foods. I recently became addicted to Homeland #quinning.

what we all did b4 we got ours – the oven on the LOWEST TEMPERATURE SETTING + with the DOOR CRACKED OPEN .. Yes i’m serious; did this for a year (not every day.. fresh is best! 😉 ) before a friend got some Excalibur9 ‘s at a super discount (yes we’re a weird community) … Good luck! (you’re probably sorted by now)

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